I am busy batch cooking this morning, writing up plans for a new Paleo coaching client and getting ready for a family of six arriving next week for a Paleo Chiang Mai Christmas!
I had to cook my very popular Paleo Quiches this morning so I can share my recipe with my new client and with all of you.
This meant installing a recipe plug-in. My head hurts. That the website has already come this far, is a miracle, I am seriously technologically challenged when it comes to computers.
Is ten am too early for a Nor Cal Margarita? I might settle for a bullet proof coffee.
Crossing Bridges has been very busy of late.
We said goodbye to a very inspiring Paleo couple from Austin, Texas this week. They will be writing a review and sending me some pics very soon, so you can read about what the Paleo holiday in Chiang Mai has to offer. Connecting with international guests from the Paleo community was part of the motivation for launching the website and it was such a great experience for me personally to have them here.
Somehow, people you don’t know, but still with a strong Paleo and Crossfit connection, it felt like talking to old friends. Thank you Julie and Zach, it was such a pleasure to meet you both.Stay in touch.
Next week I have an American family of six coming from Tokyo and they will be staying for a Paleo Christmas – how exciting!
And we are going to Michelle Tam from Nom Nom Paleo’s seminar in Chiang Mai on the 21st.
My new Paleo client wants to lose some pounds and lose the bread from her diet. She is a little shy and won’t be revealing her muffin top on the world wide web, but I think we have found a compromise.
I am in the process of writing up some suitable meal plans according to her tastes.
I am very excited about coaching her, because she is very direct and honest and I am predicting that it will be a great learning curve for me too, to optimise my product.
As for my friend Jacky – remember her? (I really wanted to add a pic of her in here, but realised that I don’t have any fully clothed ones yet – note to self: take a nice photo of Jacky, with clothes)
She is fully converted. when we first met she didn’t even like to cook. Well now she is making her own cauliflower hummus and she invited us over for dinner recently.
She cooked Indian Butter Chicken with Paleo Garlic Nan and Chocolate Paleo Biscotti for dessert. GO cavegirl! She looks great too. I don’t think her kids will like me much soon, as she is slowly reducing their sugar intake too. No more peanut butter cookies for them…
The Paleo Quiches or Breakfast Muffins – any other name suggestions?
These little Paleo Quiches are delicious and easy to make. You can make them, freeze them or keep them for about 5 days in the fridge. They are a great snack or meal and totally Paleo.
This is the recipe I used this morning, but I usually ad lib depending on what veggies I have in the fridge – spinach, paleo pesto, coriander, what ever you have -just throw it all in and stir it about – so easy!
I also have to add, that my silicon muffin trays are my second best friend in the kitchen after my Thermomix.
If you haven’t got any, I seriously recommend you buy yourself some for Christmas. Ok here goes, my first use of a recipe plug-in. It appears I may have to test a few before deciding on the right one…the first one didn’t work..
Paleo Quiche/Muffin
Print recipe
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Dietary | Gluten Free |
| Meal type | Appetizer, Breakfast, Lunch, Side Dish, Snack |
| Misc | Serve Cold, Serve Hot |
Ingredients
- 8 free range organic eggs
- 1 cup cherry tomatoes (whole or halved - I prefer whole)
- 1 leek (sliced thinly)
- 1/2 capsicum (bell pepper) any colour (diced)
- 2 rashes of bacon (chopped)
- 1 handful fresh parsley (chopped)
- 1 heaped teaspoon Italian herbs - dried
- salt and pepper
Note
All ovens are different, I recommend observing the muffins the first time you bake them.
You can also enjoy them cold at a picnic.
Directions
| Step 1 | |
| Preheat oven to 180 degrees Celcius | |
| Step 2 | |
| Add all of the ingredients to a large bowl and mix | |
| Step 3 | |
| Spoon the mixed ingredients into a silicon or greased muffin tray | |
| Step 4 | |
| Bake in oven for 10-15 minutes | |
| Step 5 | |
| Eat warm or as soon as you can get them out of the muffin tray without burning your fingers | |
